Spicy Beef Empanadas

⏱ 45 mins 🍽 36 empanadas, 18 serving(s) 🏷 Meat

These spicy beef empanadas are a guaranteed crowd-pleaser, born from a bit of kitchen experimentation. The filling combines seasoned ground beef with aromatic shallots, garlic, and a kick from red chillies and jalapeños, all bound with tomato, herbs, and chopped egg. Wrapped in puff pastry and baked until golden, they make an ideal savoury treat for any gathering. The recipe yields 36 individual pastries.

Spicy Beef Empanadas

Ingredients

  • 2 tablespoons cooking oil
  • 2 lbs ground beef
  • 5 shallots, finely chopped
  • 5 garlic cloves
  • 2 -3 red chili peppers, seeded and finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon ground cumin
  • 1/2 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 2 1/2 ounces concentrated tomato paste
  • 5 tablespoons tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon habanero sauce
  • 1/2 lemon, squeezed
  • 3 large hardboiled egg, finely chopped
  • 1/4 cup jalapeno pepper, finely chopped
  • 1 cup cilantro, chopped
  • salt and pepper
  • 8 sheets puff pastry
  • 2 eggs, beaten (for glaze)

Method

  1. Warm your oven to 375°F. Heat cooking oil in a skillet and press the garlic cloves into the pan. Cook the chopped shallots gently until softened without browning, seasoning with a little salt and adding the chopped red chilli pepper.
  2. Introduce the ground beef to the skillet and cook until browned. Drain any excess fat and return the mixture to the pan. Stir in the chopped red bell pepper and cook for about a minute.
  3. Reduce the heat and mix in the ground cumin, chilli powder, cayenne pepper, flour, and concentrated tomato paste. Remove the skillet from the heat and allow the filling to cool completely.
  4. Combine the Worcestershire sauce, white wine vinegar, lemon juice, habanero sauce, and tomato ketchup in the cooled beef mixture. Fold through the finely chopped hard-boiled egg, jalapeño pepper, and fresh cilantro. Season well with salt and pepper.
  5. Allow the puff pastry sheets to thaw, then cut them into 5-inch circles.
  6. Place the pastry circles on a baking sheet. Spoon a portion of the meat filling onto one half of each circle. Brush the edges with beaten egg, fold the pastry over to seal, and crimp the edges with a fork. Glaze the tops with more beaten egg and bake in the preheated oven for about 20 minutes until golden brown.

Nutrition (per serving)

Sodium395600 mg

Recipe details

CategoryMeat
Authorhxnnxh